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This is part three of our three-part “Do-it-Yourself” (“D-I-Y”) series on breakfast: Part 1 is how to make your own yogurt Part 2 is how to make your own granola. This post is on how to make your own “cold brew” coffee Why bother? When you scroll down and see the steps below, you will probably wonder whether it’s worth it the effort to cold brew your coffee. Keep in mind that we go through . . . → Read More: How to Make “Cold Brew” Coffee For breakfast on Sunday, we went pumpkin crazy. We started with homemade pumpkin spice lattes. Well, I guess they were really pumpkin spice cafe au laits, but you could make lattes if you happen to have an espresso maker. As much as I like the Starbucks version, it contains lots of sugar and (in my view) unnecessary additives, which can be a problem if you’re gluten-intolerant or have other food allergies. Pumpkin Spice Cafe . . . → Read More: 100% Pumpkin Sunday Breakfast  Comments are closed  Breakfast, Recipes, Why Buy? D-I-Y!  All-Natural Breakfast, brunch, how to, local food, milk, pumpkin, Why Buy? D-I-Y! Part of eating locally is re-examining the processed products you usually buy at the grocery store. We started by reading labels and trying to pick the container with the fewest “scary” ingredients. From there, we realized that the stuff we were buying didn’t have that many ingredients anyway and could probably just be made at home. This led to making yogurt and granola, among other things. All this is to tell you that seemingly crazy . . . → Read More: How to Make Evaporated Milk Ack! Pie crust! Oh no! Take a deep breath. It’s okay. I promise. I always thought pie crust was impossible. This is because my mom, who made every single cookie and brownie I ate as a child, never EVER made a crust when I was a kid. EVER! She still doesn’t! And if Mom didn’t make crust, it wasn’t worth makin’. She relied 100% on the Pillsbury roll-out crust. Have you ever tried it? It’s . . . → Read More: How to Make Pie Crust In case we have a repeat of the great canned pumpkin shortage of 2009, it’s good to know how to make pumpkin puree from scratch. The canned version isn’t bad in terms of ingredients, since it only contains pumpkin, but this is a great opportunity to support local farmers. You might be surprised to learn that there are LOTS of kinds of pumpkins. Our market is overflowing with them right now and it seems that . . . → Read More: How to Make Pumpkin Puree |
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